Festivalia Goes Mountaineering
*Festival mountaineering, that is
Greetings 2018! And hello good old New Year’s resolutions… Haven’t we heard them all? Dry January, quitting smoking, world peace and our personal favourite: doing more sports (yes, health is wealth!). We have decided not to waste any time by booking a few activity and fresh air-infused trips to the mountains. Where are we heading? Verbier, Mayrhofen, Crans-Montana and Avoriaz to name a few; once the snow melts we’ll be on a plane to Telluride, Colorado. And no, we will not be skiing any time soon – instead we will be dancing our way from one peak to the other over the next few months. Check out our top 5 mountain music festival destinations below and get informed… See you on top of the hill!
Festivalia Gets on the Mulled Wine/Vin Chaud/Glühwein/Glögg Track
It’s December and getting cold outside. Christmas parties are starting to make us long for a January detox already and you feel like you’re in dire need of a holiday. Just then you step into the pub and are hit by that smell we all love and hate at the same time: ’tis the season of that wonderful warm wine we like to call mulled, chaud, glühd or, in Scandi style, glöggd. Bring it on! With the right recipe this drink will be your friend all throughout the dark days, Christmas celebrations and New Year hangover.
We have searched far and wide, and this recipe is definitely our favourite. Fire up your sauce pan and get your glasses ready!
750ml red wine
150g castor sugar
1/2 cup orange juice
peel of one lemon
peel of one orange
1 star anise
1 cinnamon stick
1 tsp fresh nutmeg
pinch of ginger
1. Place all ingredients except the wine into a large saucepan and put over medium heat. Add just a small amount of red wine to the pan to ensure the sugar is covered and let it cook for 4-5 minutes until it becomes thick and sticky. This should let all the spices infuse well.
2. Once the mixture has become sticky enough, add the rest of the wine and turn down the heat. Please note: you don’t want the wine to boil otherwise all the alcohol will evaporate. Let cook for 5 minutes and serve hot with slices with fresh orange.
Merry Christmas from Festivalia!
Mezcal: The Spirit of Mexico is on the Rise
Mezcal is tequila’s older, more sophisticated brother, a Mexican spirit that while long known for its healing properties has only recently broken out on the international scene. Like tequila, mezcal originates in the dry agave fields of Mexico. But mezcal is also an elixir very much its own, which is why drinkers around the world are increasingly falling into its fold.
Mezcal vs. Tequila
Tequila is made from just one variety of the Mexican succulent— blue agave— while mezcal can be harvested and distilled from 36 different varietals of maguey, both cultivated and wild (salvajes). Mexico exports nearly 230 million liters of tequila per year versus 2.4 million liters of mezcal, which is produced in small batches by local distillers known as palenquesscattered predominately throughout Oaxaca. Due to the artisinal nature of its production, mezcal aficionados proclaim that the taste and quality of the spirit is far superior to the more-commerical tequila (although tequila is, technically, a mezcal)
The Distilling Process
Most agave plants from which mezcal originates need 7-12 years to mature. The mezcaleros (mezcal distillers) know the plant has reached maturity when a flower shoot springs from its center: a sign that the plant is about to die. The mezcaleros harvest the plant and cut off the leaves and roots until all that remains is its core: the piña. The piñas are roasted underneath slow-burning wood in a earthen pit for several days, a process that endows mezcal with its smoky flavor. Next, the roasted piñas are ground into pulp, either by hand (a mano) or by stone wheel (a piedra) and placed above ground to ferment with water in large barrels. The fermenting process lasts only 24-72 hours depending on the heat in Oaxaca. The fermented agave pulp is then distilled, either with clay or traditional copper pipes.
Mezcal’s Enchanting Flavours
The variety of agave plants and techniques employed to make mezcal register it as a singularly complex and enchanting spirit. In colonial times the Spanish outlawed mezcal due to its association with fertility and harvest rituals. Today it is the local drink of Oaxaca, an old city in the dry, hilly southwest of Mexico best known for its vibrant arts and cultural scene, Zapotec heritage and extravagant Día de los muertos celebrations. Mezcal is still believed to have healing properties: all you need to do is take a drop of the spirit, rub it in your hands, and inhale the floral, smoky, and herbaceous aromas to understand how its intrigue has endured for centuries.
Or, as the Mexicans say, “para todo mal— mezcal. Para todo bien— también” (for everything bad— mezcal. For everything good, too.)
by Ursula Grisham
Festivalia does La Catrina: A Make-Up Tutorial
Make your Dia de los Muertos look complete with the official Catrina make-up. Using this easy video tutorial you will be ready in no time… We like to complete the make-up look with red jewel beads around the eyes and a skull and rose headpiece by Headdress NY.
Festivalia Does Detox: Ginger and Turmeric Latte
It’s time to get serious again, it’s September and recess is over… You were supposed to be looking rested and healthy, but those last few holiday days gave you an extra good reason to go wild, didn’t it? Now your skin is the one suffering…
Luckily we have got the detox recipe that will transform your skin inside and out. Ginger and turmeric both contain strong anti-inflammatory ingredients that make this drink a must. Get cracking and wait for the results to hit you!
1 heaped teaspoon peeled and chopped fresh turmeric (if you don’t have fresh turmeric use 1 teaspoon ground turmeric instead)
1 teaspoon peeled and roughly chopped ginger
1 tablespoon coconut sugar
2 teaspoons coconut oil
A pinch of sea salt
1 cup almond milk
1. Combine turmeric, ginger, coconut sugar, coconut oil and a pinch of sea salt in a powerful blender.
2. Heat almond milk in a small saucepan over medium heat until just simmering.
3. Pour the hot almond milk into the blender and blitz everything until smooth and frothy.